In recent years, they've become an increasingly popular tool in our kitchens, and we're sure you have more than one in your pantry: nonstick pans are incredibly useful because, thanks to their special coating, they prevent food from sticking to the bottom. However, this very feature can also become a weakness. Nonstick pans are more delicate than traditional pans, and if treated incorrectly, the risk of scratching the bottom is very high. Ruining the bottom, usually made of a material called Teflon, not only defeats its purpose (food would end up sticking like any other pan), but also puts your health at risk: scratched nonstick pans release fragments and micro-particles that are certainly not advisable to ingest. If a pan is particularly scratched, therefore, it's best to throw it away, but before you get to that point, follow our tips for keeping nonstick pans and pots in perfect working order and safe.
1. Check if They Need Conditioning
When purchasing a new nonstick pot or pan, the very first thing to do is carefully read the manufacturer's instructions. In some cases, you'll need to follow a procedure to prepare the pan for its first use and protect it for better performance. This process is called "pan conditioning," and it usually goes like this: wash the pan with a mild soap, dry it, then heat it on the stovetop and apply a thin layer of oil, which you then dry. Not all nonstick pans require this step (for example, ceramic-coated ones don't), but for those that do, it's very useful for preparing the interior surface for better use and ensuring the nonstick coating lasts longer.
2. Do Not Preheat an Empty Pan
This rule is useful for any type of pan, but it becomes a serious mistake when using nonstick pans and pots: they should never be preheated by leaving them empty on the stove. You know that smoke that appears in a few seconds in the kitchen? That's a sign you're ruining the pan and compromising its nonstick effect. Always add fat (oil or butter) before turning on the heat.
3. Do Not Use Spray Oil
Nonstick pan spray, or canned oil that can be sprayed instead of regular cooking oil, is becoming increasingly popular in the kitchen and is used to significantly reduce the calorie content of our dishes. While it's a useful tool, remember that it's strongly discouraged for cooking with nonstick pans: even if you don't notice, overuse will create a film (especially on the edges of the pan) that, over time, will create a barrier between the food and the coating, making it increasingly difficult to remove. Our recommendation is to use "simple" extra virgin olive oil.
4. Use The Right Tools
One of the most important rules for keeping nonstick pans in tip-top condition is using the right utensils. Never use steel or metal utensils or sharp utensils like forks and knives to stir, stir, or generally cook any food in them. Instead, choose tongs, ladles, spatulas, and utensils made of wood, bamboo, or food-grade silicone: they have a very gentle touch, and using them won't scratch your pans and render them unusable.
5. Pay Attention to The Temperature
High temperatures and excessive heat are the worst enemies of nonstick coatings, which, if exposed to excessive heat, can accelerate wear and tear, as well as damage the coating. To preserve nonstick pots and pans for as long as possible, remember to always cook over medium-low heat to maintain a medium temperature. As a guide, keep in mind that the flame should always remain within the pan's diameter, without overheating the edges. Also remember to avoid thermal shock, which can damage the nonstick coating: never run a hot pan under cold water; it's best to let it cool and then wash it.
6. Washing Nonstick Pans
It's not just cooking and using unsuitable tools: washing is also a very delicate process, and if you're not careful, you can easily ruin the bottom of your non-stick pans. The first rule is never to wash non-stick pots and pans in the dishwasher, ever: the high temperatures and "aggressive" products we use for dishwashers can ruin the layer that guarantees the non-stick effect. Once you've made sure they're hand-washed, remember to use gentle soaps, even better if natural, and above all, non-abrasive, very soft brushes, to be used gently and without scrubbing too much. And if the most stubborn encrustations won't come off, it's better to opt for a natural treatment, for example, a mix of water and baking soda, which will dissolve even the most stubborn encrustations without the need for scrubbing.
7. Store Them The Right Way
Did you think you were done with the washing? No, because even the way you store your pans in your cabinets could ruin their coating: if you don't protect the inside of your nonstick cookware, you risk scratching them when you stack them in your cabinet. The solution is simple: just place a napkin, paper towel, cloth, or pan protector on the bottom of your nonstick pots and pans, creating a protective layer between each pan that prevents damage.
8. Don't Leave Leftovers in The Pan
How many times, out of laziness or lack of time, do you leave leftover food directly in the pan and then refrigerate it? This is a bad habit that carries two risks: the food could acquire a metallic taste, and over time, the pan's coating could be damaged by absorbing cooking fat. Furthermore, as we've explained, nonstick coatings are sensitive to thermal shock, so the low temperature of the refrigerator could damage them. Always remember that pans are made for cooking, not for storing: it's better to waste a few extra minutes and place food in suitable containers.
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